Look for them in the freezer section. They’re usually near the frozen pie crusts, puff pastry, etc. Or you can find them here. Let them thaw while you’re making the rest of the recipe, they only take a few minutes.

In a medium bowl, combine the cheesecake pudding mix and pumpkin pie spice.

Whisk in the evaporated milk until it’s well blended.

Then whisk in the pumpkin.

Next, gently fold in the whipped topping.

And then pipe the mixture into the phyllo shells using a ziplock bag with the corner cut off or a piping bag.

Top each tartlet with a small dollop of whipped topping (aka Cool Whip) and a sprinkle of pumpkin pie spice.

I used another ziplock bag to add the whipped topping.

Aren’t they just precious?!

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Pumpkin Cheesecake Mousse Tartlets

No-bake tartlets with all of the pumpkin pie flavors you love in a fluffy cheesecake mousse. A perfect little one-bite delight for any dessert buffet!

In a medium bowl, combine pudding mix and pumpkin pie spice. Whisk in evaporated milk until well blended, then whisk in pumpkin. Gently fold in whipped topping. Pipe into phyllo shells using ziplock bag with corner cut off or a piping bag. Top with a small dollop of whipped topping and a pinch of pumpkin pie spice.

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Hi, I’m Lisa

I create easy, delicious recipes in a 4x9 foot kitchen without a fancy stove or granite countertops. I live in a small town with my husband, daughter, and furry kid, Doyle. I'm happiest when my son and his wife visit and we all sit around the table eating and laughing. I'm also a former Pillsbury Bake-Off finalist and a cancer survivor. Read More…